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Avocado Salsa




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
2 (2 1/4 ounce) cans black ripe olives, sliced, drained
1 red bell pepper, seeded and chopped
1 cup chopped onion
5-6 cloves garlic, minced
1/3 cup green olive or vegetable oil
1/4 cup lemon juice, or lime juice or a combination
3 tablespoons white vinegar or cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 teaspoon freshly ground pepper
4 ripe avocados


Recipe



In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.

In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.

Pour over corn (or cucumber) mixture; toss to coat.

Cover and refrigerate overnight.

Just before serving, chop avocados and stir into salsa.

Serve with tortilla chips.

Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.